Archive for the ‘salad’ Category

h1

thai salad with crispy tofu over greens

June 13, 2014

can’t wait to try this one from veggie and the beast feast.

1 chopped red bell pepper
1 chopped carrot
1 cup frozen shelled edamame
1 tablespoon olive oil
salad greens
½ cup fresh cilantro, chopped
2 green onions, sliced
¼ cup raw cashews, chopped

tofu:
1 14-ounce container extra firm tofu
1 tablespoon toasted sesame oil
1 tablespoon reduced sodium tamari
2 tablespoons sesame seeds
2 tablespoons cornstarch

dressing:
¼ cup creamy peanut butter
2 tablespoons unseasoned brown rice vinegar
2 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon tamari
3 tablespoons honey
3 garlic cloves
1-inch square piece fresh ginger, peeled and roughly chopped
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
4 tablespoons light coconut milk

toss red pepper, carrot, and edamame in olive oil and broil for 5-7 minutes, stirring/shaking the pan 3 times and checking frequently to keep the veggies from burning.

remove from oven and lower to 400 degrees.

let tofu drain, or press to remove moisture.

slice tofu and add the sesame oil and tamari and sesame seeds.

bake for 25-30 minutes, flip once.

combine everything. drizzle with dressing just before serving.

dressing: food process or blend ingredients.

+

modified from veggie and the beast feast

h1

raw broccoli slaw

May 15, 2014

i have never grated broccoli before. this looks delicious!

i can’t decide which dressing to try. two dressings are mayo-based, for those of you who like the midwestern-style creamy salads. one is light, dairy-free, mayo-free, and super-healthy, but a little pricier to make because of the sesame oil.

grate broccoli

add any or all of the following, in whatever proportions you like:
sliced orange segments
sliced almonds
halved grapes
minced red onion
grated jicama
minced shallots
minced green onions
cilantro

orange sesame dressing from epicurious
1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger

buttermilk dressing from smitten kitchen
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

cranberry orange dressing from simply recipes
2 Tbsp balsamic vinegar
2 Tbsp dried sweetened cranberries, plumped up in warm water for 5 to 10 minutes, then drained
1 teaspoon whole grain mustard
2 Tbsp red wine vinegar
1 Tbsp honey (or less, to taste)
1 small clove garlic
1 Tbsp orange juice
1 teaspoon orange zest
1/2 teaspoon Kosher salt, more to taste
6 Tbsp vegetable oil (or canola, peanut, or rice bran oil)
1/4 cup mayonnaise

+

tried the cranberry orange dressing. the cranberries i used were so sweetened that 1 T honey made it too sweet. great for people who like the ultra-sweet raisins-and-broccoli midwestern-style broccoli salad. overall, good.

h1

5 minute warm chickpea and feta salad

May 13, 2014

preheat frying pan to med-hi

while it is heating, open 1 big or 2 small cans of chickpeas & rinse em in a colander. slice up a hot and a mild red pepper (or whatever you have in the house). slice up some spring onions/chives/green onions/ramps/whatever. slice a fistful of cherry tomatoes in half.

add 2t olive oil to the pan

separately, in a jar, mix up the juice of half a lemon, a half-teaspoon of smoked paprika (borrow some from me!) and a teaspoon of olive oil.

now the pan is hot! throw in the peppers and green onions. stir-fry 1-2 mins. add everything else. cook 1-2 min.

take off the heat, put it in a bowl, crumble lots of feta on top, and serve over salad greens or just like it is.

+

adapted from bbc good food

+

phenomenal salad! highly, highly recommended! lots of flavor for such a brief ingredients list – and if you can source cheap feta and already have paprika on hand, this salad costs under $3 to make. also delicious once it grows cold.

h1

green bean salad with olive and sun-dried tomato

June 30, 2013

600g fresh green beans, ends removed
10 large green olives, pitted and sliced
10 large kalamata olives, pitted and sliced
50g sundried tomatoes, chopped
75g sliced almonds, toasted
¼ cup fresh parsley, finely chopped
¼ cup extra virgin olive oil
salt and pepper, to taste
2 cloves garlic, minced

steam green beans 3-5 mins. plunge into cold water.

chop, combine with other ingredients, refrigerate.

+

from here

h1

fattoush

June 24, 2013

this is a refreshing palestinian and lebanese summer salad that is great as a condiment, or a small salad served with lunch. perfect on top of falafel, or with grilled veggies or meat.

+

cut tomato, cucumber, green onion, and radish into very small pieces.

mince lettuce, parsley, and mint.

(optional: purslane, arugala, spinach, or another bitter green. sumac powder.)

combine, and dress in fresh lemon juice, salt, and olive oil.

+

adapted from webgaza

+

fantastic! i made this with only tomato, cucumber, and radish in a pinch, with green onions and parsley from the garden, and lemon juice over the top. we ate it with barbecued veggies and meats. it came out great. everyone loved it. recommended!

h1

raw minted pea salad

June 21, 2013

Shell fresh green peas if you like peas raw. If you prefer them cooked, boil a bag of frozen peas until just barely cooked.

Combine in large bowl with lots of minced fresh mint, the juice of a fresh lemon, and whatever else you have in your house. I’m sure this would be good with any fruit or salad veggies.

Crack some black pepper over it.

optional: add strawberries and balsamic.

+

I loved this. It was simple and perfect.

h1

quick raw creamy broccoli salad

June 21, 2013

I posted a broccoli salad recipe two months ago, but it called for mayo. Is it possible to transform creamy midwestern broccoli salad into a creamy raw vegan recipe?

1 pound broccoli (2 small heads)
½ pound carrots, peeled
1 pound red grapes, quartered
½ cup pumpkin seeds

Dressing:
2 avocados
¼ cup fresh lemon juice
2 Teaspoons sea salt

Chop and combine all ingredients for salad. You can use a food processor if you want to grate the carrots and broccoli quickly. Make dressing by smashing ingredients together, or use food processor. Toast pumpkin seeds if you like, or leave raw for a completely raw salad.

+

recipe by GI 365

h1

sweet and savory broccoli salad

April 2, 2013

substitutions can be made for whatever you have in the house. i know what you’re thinking: “mayonnaise-based salads?” but i recently had a sweetened mayo broccoli salad that was actually delicious (too much time in the midwest, maybe?)

there’s always quick creamy raw broccoli salad if you want something without mayo.

perhaps this is a good transition away from heavy winter food, now that it’s already too hot to slow-bake ribs.

plus, it looks sweet and creamy without any added sugar.

+

3 large broccoli heads
5 diced radishes
2 diced tomatoes
1 diced apple
1/2 cup of red grapes, diced, drain (read: drink) the juice
5 green onions minus the white part, diced
1 cup medium carrot, shredded
1/2 cup dried cranberries

dressing:
3 Tbsp your favorite salad oil
1 Tbsp mayo
1 Tbsp sour cream or unsweetened yogurt
salt and garlic powder to taste
3 Tbsp lemon juice

+

adapted from natasha’s kitchen

+

delicious! i replaced

h1

green salad/pasta salad

March 23, 2013

pea leaves and tendrils, torn into bite-sized pieces (or whatever salad greens you have around)

cooked pasta, coated with a little oil or fat
a few spoonfuls of last night’s blended roasted vegetable soup
a few sundried tomatoes, torn into tiny bits
basil
herbs de provence
apple cider vinegar
balsamic vinegar
a few dashes worcestershire sauce
garlic powder, salt, pepper
diced raw onion (optional)
mayonnaise (optional)

combine everything but the pea leaves. top with pea leaves, or mix them in so the kids can’t pick them out!

better the longer it sits, but edible immediately.

h1

ginger orange broccoli quinoa salad

February 17, 2013

1 and 1/2 cups of low-sodium vegetable broth (or water)
1 cup of uncooked quinoa
2 tablespoons of freshly grated ginger (divided)
1 teaspoon of freshly grated orange peel
juice of one small orange
1 tablespoon of rice wine vinegar
1 tablespoon of canola oil
1 teaspoon of sesame oil
1 tablespoon of honey or agave
pinch of salt
1 cup of trimmed sugar snap peas, halved
2 cups of broccoli slaw (shredded broccoli florets and stems, red cabbage and carrots)
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
3 tablespoons of fresh cilantro or parsley
2 tablespoons of thinly sliced scallions
1 cup of dry roasted peanuts (or raw)
1 tablespoon of black or white sesame seeds

1. Place the vegetable stock, 1 tablespoon of grated ginger, grated orange rind, orange juice and quinoa in a medium sauce pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook the quinoa for 10 minutes.

2. Meanwhile, mix the rice wine vinegar, other tablespoon of grated ginger, canola oil, sesame oil, honey and salt in a small glass jar or container. Shake to combine.

3. After the quinoa has cooked for 10 minutes, turn off the heat. Toss in the sugar snap peas, broccoli slaw and red pepper. Return lid to pot and allow the veggies to steam with the quinoa for 5 minutes. Remove lid and allow mixture to cool to room temperature.

4. Toss the quinoa mixture with the salad dressing. Add in the dry roasted peanuts. Garnish the salad with fresh cilantro (or parsley), scallions and sesame seeds.

Serve at room temperature.

+

from the fig tree

+

good! i’ll make this again.

Follow

Get every new post delivered to your Inbox.

Join 93 other followers